Quality of Chestnut honey modified by thermal treatment

Studia Universitatis Vasile Goldis Arad, Seria Stiintele Vietii

Volumn 21, Issue 3, 2011, Pages 573-579

  Chiş, Adriana ^a   Purcǎrea, Cornelia ^a  

^a UNIVERSITY OF ORADEA   (Romania)

Author keywords

Chestnut honey; HMF; pH; Thermal treatment

Indexed keywords

ANIMALIA;

EID: 84859858487     PISSN: 15842363     EISSN: 18427863     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. Belitz, H. D., Grosch, W., 1999, Food chemistry, Berlin, New York, Springer-Verlag
2. Blasa, M., Candiracci M., Augusto-Accorsi, A., Piacentini, M. P., Albertini, M. C., Piatti, E., 2007, Raw Millefiori honey is packed full of antioxidants, Food Chemistry, 104, pp 1635-1640
3. Bogdanov, S., 2002, Harmonised methods of the International Honey Commission, pp. 1-54, International Honey Comission
4. Devillers, J. Morlot, M. Pham-Delegue, M.H., Dore, J.C., 2004, Classification of monofloral honeys based on their quality control data, Food Chemistry, 86, pp 305-312
5. European Union Directive (EU). (2002), European Union Directive 2001/110/EC relating to honey
6. Fallico, B., Zappala, E., Verzera, A., 2004, Effects of heating process on chemical composition and HMF levels in Sicilian monofloral honeys, Food Chemistry, 85, pp 305-313.
7. Gomes, S.L., Dias, G., Moreira, L. L., Rodrigues, P., Estevinho, L., 2010, Physicochemical. microbiological and antimicrobial properties of commercial honeys from Portugal, Food and Chemical Toxicology, Volume 48, Issue 2, pp 544-548
8. Küçük, M., Kolayli{dotless}, S., Karaoglu, S., Ulusoy, E., Baltaci, C., Candan F., 2007, Biological activities and chemical composition of three honeys of different types from Anatolia, Food Chemistry, 100, pp 526-534
9. Marini, F., Magri, A.L., Balestrieri, F., Fabretti, F., Marini, D., 2004, Supervised pattern recognition applied to the discrimination of the floral origin of six types of Italian honey samples, Analytica Chimica Acta, 515, pp 117-125
10. Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G., 2005, Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity, Food Chemistry, Volume 91, Issue 3, July 2005, pp 571-577
11. Molan, P. C., 1999, Why honey is effective as a medicine. Its use in modern medicine, Bee World, 80(2), pp 80-92
12. Molan P. C., 1995, The antibacterial properties of honey, Chemistry in New Zealand, July, pp 10-14
13. Nagai, T. M., Sakai, R., Inoue, H., Inoue M., Suzuki, N., 2001, Antioxidative activities of some commercially honeys, royal jelly and propolis, Food Chemistry, 75 (2001), pp 237-240
14. Nozal, B., Nozal, M.J., Bernal, J.L., Toribio, L., Jimenez, J.J., Martin, M.T., 2001, High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey, Journal of Chromatography A, 917, pp 95-103
15. Persano Oddo, L., Piro, R., 2004, Main European unifloral honeys: descriptive sheets, Apidologie, 35, pp 38-81
16. Popescu, N., Popa, G., Stǎnescu, V., 1986, Determinǎri fizico-chimice de laborator pentru produsele alimentare de origine animalǎ, Editura CERES, Bucureşti
17. Silva, L.R., Videira, R., Monteiro, A.P., Valentão, P., Andrade, P.B., 2009, Honey from Luso region (Portugal) Physicochemical characteristics and mineral contents, Microchemical Journal, 93, pp 73-77
18. Singh, N., Singh, S., Bawa, A. S., Sekhon, K. S., 1988, Honey-its food uses, Indian Food Packer, 42, pp 15-25
19. Tosi, E., Ciappini, M., Ré, E., Lucero, H., 2002, Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry, 77, pp. 71-74
20. Tosi, E.A., Ré, E., Lucero, H., Bulacio, L., 2004, Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition, Lebensm.-Wiss. u-Technol., 37, pp 669-678
21. Tsiapara, A. V., Jaakkola, M., Chinou, I., Graikou, K., Tolonen, T., Virtanen, V., Moutsatsou, P., 2009, Bioactivity of Greek honey extracts on breast cancer (MCF-7), prostate cancer(PC-3) and endometrial cancer (Ishikawa) cells: Profile analysis of extracts, Food Chemistry, 116, pp 702-708
22. Turhan, I., Tetik, N., Karhan, M., Gurel, F., Reyhan Tavukcuoglu, H., 2008, Quality of honeys Science and Technology, 41, Issue 8, pp 1396-1399
23. Varga, L., 2006, Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage, International Journal of Food Microbiology, 108, Issue 2, pp 272-275
24. White, J., 1994, The role of HMF and diastase assays in honey quality evaluation, Bee World, 75(3), pp 104-117
25. White, J., 1979, Spectrophotometric method for hydroxymethyl furfural in honey, Journal of the Association of Official Analytical Chemists, 62, pp 509-514
26. Zappala., M., Fallico, B., Arena, E., Verzera, A., 2005, Method for the determination of HMF in honey: a comparison, Food Control, 16, pp 273-277.